FISH ITALIANO

Cut fillets in to serving size. Toss in olive oil. Splash with lemon or lime juice and coat with Old Bay Seasoning. Cover fillets with several thin slices of sweet onions. Take whole canned tomatoes, half them and place two halves over each portion. Sprinkle lightly with a touch of Old Bay or Seasoning Salt, and sprinkle with sweet basil (fresh or dried). Bake for 25 to 35 minutes at 375 degrees. Serve over rice. (Note:ALL Striper meat is done when the meat turns "white.") A very impressive presentation at any meal.


CAJUN FISH (Smokeless)

Toss fillets in olive oil and dredge in dry cajun or blackened seasonings. Saute in skillet with a little more olive oil on a medium to medium-high setting until fish turns "white." This takes approximately 6 to 10 minutes per side. It is best to just turn the fillets once halfway through cooking.

BLACKENED FISH -A real "Smoker!"

Do this on your grill OUTSIDE! Place a cast iron skillet on the grill and let it get HOT! Melt real butter in the microwave to dredge fish in. Then take fillets and press them into the dry blackened seasoning until it is caked on. Take 1/3 to 1/2 stick of real butter and place it carefully into your hot skillet. Let the real butter scorch. Cook each side approimately 5 to 8 minutes, until the fish turns "white."

SPECIAL BAKED STRIPER -One of our favorites!

Striper, Garlic & Basil: Toss fillet portions in olive oil. Place in bake pan. Combine roasted garlic, lemon pepper, sweet basil and a splash of lemon or lime juice and butter and melt in microwave. Stir and spoon mixture and place over your fillets. Bake at 375 degrees for 20 to 25 minutes, or until fish turns "white." "Leftovers" make an excellent fish salad for lunch the next day! You can also use "Old Bay" instead of basil and top with sauteed onions and green peppers!

SPIKE'S VINEGAR & OIL SALAD DRESSING -A House Specialty!

Splash Balsamic Vinegar over lettuces and veggies. Add salt (We love Sea Salt!) and cracked black pepper. Sprinkle with Good Seasons Zesty Italian (dry). Toss the salad lightly at this time and let sit for a few minutes. (Have a little Red Wine!) Add Extra Virgin Olive Oil, toss and serve. (1/3 vinegar to 2/3 oil)

*You can also marinade fish fillets in Spike's Vinegar & Oil Dressing and grill it!

SPAGHETTI & SAUCE

Brown til done, sweet or mild Italian Sausage. Sautee onions and green peppers. (drain any oil off) Add the above along with a package of frozen crawfish tails or Striper chunks to your favorite spaghetti sauce and simmer. Excellent over any pasta!